There are nights when I just don’t have the time or energy to stand in the kitchen, but I still want something warm, hearty, and homemade. That’s exactly when this Dump and Bake Meatball Casserole comes to the rescue. It’s one of those brilliant recipes where you literally toss everything into a baking dish, pop it in the oven, and let it do all the work for you.
The result? Perfectly cooked pasta, juicy meatballs, gooey melted cheese, and a rich, flavorful tomato sauce — all baked together in one cozy dish. It’s the ultimate comfort food that feels like you put in effort, but really, it’s as easy as it gets.
Let me show you how I make this simple, satisfying casserole that’s become a family favorite for busy weeknights.
Why You’ll Love This Meatball Casserole
- No boiling pasta beforehand — everything bakes in one dish
- Minimal prep and cleanup
- Perfectly cooked pasta and meatballs every time
- Cheesy, saucy, and loaded with flavor
- Kid-friendly, family-friendly, and great for leftovers
Ingredients You’ll Need
- 1 (24 oz) jar marinara sauce
- 3 cups water or low-sodium chicken broth
- 1 bag (about 20 oz) frozen meatballs (beef, turkey, or chicken)
- 12 oz uncooked pasta (penne or rotini work best)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish (optional)
How I Make Dump and Bake Meatball Casserole
1. Preheat the Oven
I start by preheating my oven to 425°F (220°C) and lightly greasing a 9×13-inch baking dish.
2. Dump Everything In
In the baking dish, I combine the uncooked pasta, frozen meatballs, marinara sauce, water or broth, garlic powder, Italian seasoning, and a little salt and pepper. I give everything a good stir so the pasta is well coated and the meatballs are evenly distributed.
3. Cover and Bake
I cover the dish tightly with aluminum foil and bake for 35 minutes. This step lets the pasta cook and soak up all that delicious sauce.
4. Add the Cheese
After 35 minutes, I remove the foil, sprinkle the top generously with shredded mozzarella cheese and Parmesan cheese, and return the casserole to the oven. I bake for another 10-15 minutes, until the cheese is bubbly and golden.
5. Cool and Garnish
I let the casserole sit for 5 minutes before serving. If I have it on hand, I sprinkle fresh parsley or basil on top for a pop of color and freshness.
Tips for the Best Dump and Bake Casserole
- Use broth instead of water for extra flavor.
- Frozen meatballs work perfectly — no need to thaw.
- Don’t skimp on the cheese — more cheese equals more comfort!
- Add red pepper flakes if you like a little heat.
- Use gluten-free pasta if needed — just reduce the liquid slightly.
What to Serve with Meatball Casserole
- Garlic bread or breadsticks for soaking up extra sauce
- A simple Caesar salad or garden salad on the side
- Roasted veggies, like zucchini or green beans
- A glass of red wine or sparkling water with lemon
Frequently Asked Questions
Q: Can I use homemade meatballs?
A: Yes! Pre-cooked, frozen homemade meatballs work great in this recipe.
Q: Can I make this ahead of time?
A: Absolutely. Assemble everything in the baking dish, cover, and refrigerate. Just add about 5 extra minutes to the baking time.
Q: Can I freeze this casserole?
A: Yes! Bake, cool, and then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Q: Will the pasta really cook in the oven?
A: It does! As long as you keep it covered for the first part of baking, the pasta will soak up the liquid and cook perfectly.
Effortless, Cheesy, and Crowd-Pleasing
This Dump and Bake Meatball Casserole is the kind of recipe that makes life easier and dinner more delicious. It’s cheesy, hearty, and packed with flavor — and the best part is that there’s no need to fuss with boiling pasta or pre-cooking meatballs. Everything bakes together into one perfect dish that’s guaranteed to please.
If you make it, let me know how it turns out! Add your favorite twist, like spicy meatballs, extra veggies, or a blend of cheeses, and enjoy every gooey, saucy bite.
Dump and Bake Meatball Casserole: The Ultimate Lazy-Day Comfort Food
Ingredients
- 1 pound frozen meatballs
- 2 cups marinara sauce
- 1 cup uncooked pasta (like penne or rotini)
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine the frozen meatballs, uncooked pasta, marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Stir until well mixed.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and sprinkle mozzarella and Parmesan cheese on top.
- Return to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
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